Whiskey Sour

The Whiskey Sour’s roots run deeper than most cocktails — all the way back to 18th-century sailors who mixed spirits with citrus to prevent scurvy. The first printed recipe appeared in Jerry Thomas’s 1862 Bartender’s Guide, establishing the template: whiskey, lemon juice, and sugar, shaken and strained. It’s one of the ‘sour’ family’s defining members, a perfect balance of spirit, citrus, and sweetness. Modern bartenders often add egg white for a silky foam top, and the New York Sour variation floats red wine on the surface for a stunning two-toned presentation. Simple, satisfying, and nearly impossible to improve upon.